Hello! It’s time for another weekly menu already? Where do the weeks go???

This week’s guest menu planner is Cadry Nelson. Cadry is the writer, photographer and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog. Cadry makes vegan eating approachable and incomplicated with her wonderful recipes and weekly videos. Plus, she is hilarious. Cadry is one of those people I really wish lived in my neighborhood so we could hang out all the time and just laugh and laugh. Anyway, I was really hoping Cadry would say yes when I asked her to pull together a weekly menu because I think it’s super cool to mix things up with some vegan recipes. Seriously, though, how delicious does her menu look?

MONDAY:
– 3-Bean Chili

TUESDAY:
– Artichoke Pesto Pasta with Roasted Chickpeas

WEDNESDAY:
– Bulgogi Tofu Bowls

THURSDAY:
– Taco Pizza

FRIDAY:
– Double Hummus Wraps
– Israeli Couscous Salad

SATURDAY:
– Taco Salad with Spicy Black Beans

SUNDAY:
– Mini Vegetable Pot Pie
– Roasted Brussels Sprouts

Cadry, thank you so much for sharing some of your favorite vegan recipes with us!

Click here or on the image above to download a free PDF of this week’s dinner plan and ingredients list. 

You know the drill – share your menus in the comments, vegan or not! 😉 Have a great week!

Happy October! Let’s get this month and week started off with another fabulous guest menu!

This week our dinner plan comes from Rachael White of the food blog Set the Table. I met Rachael a few years ago on a blogging trip and she is just crazy nice and wears the coolest glasses. Rachael is a mom to two boys, wife to a school principal, and dog mom to two labs. She grew up in Minnesota, lived in Tokyo, Japan, and now resides in Colorado. She believes that food is one of the most powerful ways to connect with those we love. Gathering around the table can be simple and straightforward, or, with a little intentionality, it can be a transformative experience for everyone involved. Lucky for us we get a little bit of her food love this week and get to join her around her virtual dinner table!

MONDAY:
– Potato Okonomiyaki 

TUESDAY:
– Weeknight Marinara with Cinnamon and Mint

WEDNESDAY:
– 15 Minute Salmon & Avocado Rice Bowls

THURSDAY:
– Crispy Chicken Thighs with Peach Basil Salsa

FRIDAY:
– French Bread Pizza

SATURDAY:
– Chipotle Shrimp over Creamy Polenta

SUNDAY:
– Roasted Butternut Squash Risotto

Click here or on the image above for a free printable PDF of this week’s menu and ingredients list!

Thank you, Rachael, for pulling together such a beautiful and delicious menu! I love the fall inspiration and the taste of Japan woven throughout!

As usual, please post your own dinner plans in the comments! I can’t wait to see what everyone has cooking this week!

A few weeks ago I went to a 1-day conference put on by Ladies Home Journal in New York. I learned some great stuff but, more importantly, I connected with people in person. That’s always the best part of an event! One of those people was Lisa Cain from Snack Girl. Lisa is great – I could talk to her for hours! Her blog is all about eating healthy food and she breaks down the nutritional content of all the recipes on her blog. Since you totally don’t get that from me, I thought it would be fun to share a bit of Lisa with you today with a guest post! Enjoy and be sure to check out her blog!

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Snack Girl posted this chili recipe with pumpkin last year and people are still talking about it. Yes, it was a hit.

Why add pumpkin to your chili?

It’s cheap, easy, and has 763% of your daily value of vitamin A in one cup (and only 83 calories). You can sneak a bunch of nutrition into food by adding pumpkin.

After creating a no-bake pumpkin cookie and a pumpkin smoothie, I decided to try a savory dish. This chili recipe below is the healthiest chili (with meat) that I have ever made. It boasts 28% of your daily value of iron, 45% of your daily value of vitamin C, and 293% of your daily value of vitamin A per serving.

This is like a nutritional “rock star” chili. I used ground turkey breast because it is low in saturated fat, and beans, corn, and tomatoes to up the vegetable content.

I did think the flavor was nice, but missing the depth of a beef chili. I might sneak a wee bit of cheese on top of mine to make it taste a bit more luxurious. The pumpkin made it a great color and added a creaminess to the chili.

As we greet fall, it is time to stock up on cans of nutritious pumpkin.

Pumpkin Chili Recipe from Snack Girl

 

Print

Author: Jane Maynard

Recipe type: Main Dish, Soup

Serves: 6

Ingredients

• 1 tablespoon vegetable oil (such as canola, sunflower, etc.)
• 1 medium onion, chopped
• 1 pound ground turkey breast meat
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon oregano
• 1 small can diced green chili peppers
• 1 can black beans, rinsed and drained
• 1 cup corn kernels, frozen or fresh
• 1 28 ounce can tomatoes
• 1 can cooked pumpkin
• salt and pepper to taste

Instructions

1. In a large saucepan, heat oil and add onion. When onion has softened add turkey and cook until cooked through (should look white). Add the rest of the ingredients and taste to adjust seasonings. Simmer for 10 minutes and seve.
2. For one serving = 268 calories, 4.7 g fat, 32 g carbohydrates, 8.7 g sugar, 26.3 g protein, 10.2 g fiber, 399 mg sodium, 6 Points+
3. Points+ values are calculated by Snack Girl and are provided for information only.

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